Quickest Puff Pastry Recipes

EASY HOMEMADE PUFF PASTRY

Steps:

• Place the flour and salt in a large bowl and whisk to combine.
• Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
• Stir in the cold water until a thick dough forms.
• Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
• Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
• Fold the dough in thirds, like a letter.
• Turn 90 degrees, roll and fold again.
• Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

QUICK PUFF PASTRY DOUGH

Steps:

• Prepare all ingredients for the puff pastry dough.
• Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
• Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
• Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
• Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
• Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!

PUFF PASTRY

Steps:

• Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
• Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
• On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
• Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

ROUGH-PUFF PASTRY

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

QUICK PUFF PASTRY

Steps:

• Mix flour and salt in a large, chilled stainless-steel bowl. Cut the butter into very thin pieces. Using a pastry blender, or working with your fingertips, cut butter into the flour until the butter is in small lumps, about 1/2 inch in diameter. (A food processor will not work for this pastry because it cuts the butter too finely.)
• Stir in the water, a little at a time, pressing the dough together. Turn dough out onto a well-floured board and roll it into a rough rectangle. The dough will be very crumbly. Fold into thirds and rotate it a quarter turn to the right. Roll into a large rectangle and fold into thirds again. This completes the first double turn. Remove excess flour with a wide brush. Wrap dough in plastic and chill for 30 minutes.
• Repeat this rolling and turning process twice more, chilling well between double turns. With each turn the dough will become smoother and easier to handle. This puff pastry, like the classic version, requires 6 turns (accomplished as 3 double turns) before it is complete.
• Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or freeze for future use.